Guys. Remember my bang bang chicken? Of course you do. Well, I did it again. I took the base of that chicken dish and made another sauce that will make your brain explode. It’s so much better than the restaurant version. I’m sure healthier too cause I’m not frying it.
I know you’ve been to Chili’s before. You know, that chain restaurant that you probably went to in college cause you didn’t have money for something fancy schmancy. Or that first date you went on in high school. Haha, okay, Chili’s isn’t that bad. I’m giving it a bad rap. Don’t hate me! Chili’s can’t be that bad because they have this: chipotle honey chicken crispers. Fried chicken strips that are drenched in a sticky spicy sauce. Say whaaat?! Yeah, I told ya your mind would be blown.
I found a copycat recipe online for these and omgosh they taste just like the ones at Chili’s. Oh, and what’s even better is that instead of chicken strips, I made them just like how the bang bang chicken was made, you know, to maximize the mouth stuffing since they’re bite sized pieces. You can tweak the spice levels too which is great. I can’t do spicy well (which is so unfortunate) so the ability to be able to tweak the amount of spice in this dish helps a lot.
If you want to spice up your evening, give this sauce a try. OR you know what? You could make 1 batch of bang bang chicken and another batch of these babies and BAM! Superbowl snacks! 2 versions, super easy. Your friends will think you slaved over them ;)
chipotle honey chicken poppers
- 5 chicken tenderloins, cubed
For the sauce:
- 2/3 cup honey
- 1/4 cup water
- 1/4 cup ketchup
- 1 tbsp white vinegar
- 2 tsp chipotle powder, I only used 1 1/2 tsp
- 1/2 tsp salt
For the egg mixture:
- 1 egg, beaten
- 1/2 cup milk
For the breading:
- 1/2 cup all purpose flour
- 1/2 cup Panko breadcrumbs
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/4 tsp garlic powder
- 1/4 tsp dried basil
- Prepare a plate lined with paper towels for the chicken after it's done cooking in the oil. Set aside.
- Combine all the ingredients for the sauce in a small saucepan and bring to a boil, stirring to mix. Turn off the heat and set aside.
- In a small, shallow dish, combine the egg and milk. Set aside.
- In another shallow dish, combine the ingredients for the breading. Set aside.
- Bread the chicken cubes by first coating it in the bread mixture then the egg wash then back in the breading. Put the coated chicken cubes on a plate. Continue until all the chicken have been breaded.
- Pop the plate of chicken in the fridge for about 20 minutes. It'll help the breading stick to the chicken.
- In a large skillet, add a thin layer of vegetable oil and place over medium high heat.
- Once the oil is glistening, add in the chicken (I did it in 2 batches so you don't overcrowd the pan) and cook the chicken until it's cooked through & the breading is nice and crispy brown.
- Once the first batch is done, put the cooked chicken on the prepared plate with the paper towel. Continue with the second batch and once that's cooked, add that to the prepared plate.
- In a large bowl, put in your cooked chicken and pour the sauce all over. Toss well to coat every bite.